This holiday season, bring Scotch to the punch-bowl party with these nine star ingredients!
'punch' on Serious Eats
If you find yourself hosting a party this holiday season, surprise and delight your guests with this smoky tea punch.
This historic punch recipe originates from a 1711 British recipe, but The Varnish's Max Seaman made some modifications for the modern day drinker.
The blackberry shrub syrup base in this recipe makes a double batch. Make a second pitcher or forego the alcohol and mix with seltzer for a refreshing soda!
Before the Bourbon Milk Punch (made famous in New Orleans), there was English Punch. Don't be afraid of the curdled milk—think of it as a science experiment. A very delicious science experiment.
The Fish House Punch was first concocted at a gentlemen's fishing club in Philadelphia. The original recipe called for peach brandy. In this modern version, Brian Dressel of Midnight Cowboy in Austin, Texas replaces peach brandy with a mix of peach liqueur and cognac, and tames the rum-forward punch with green tea, maraschino liqueur, and citrus.
At first glance, it appears to be a simple combination of gin and grapefruit juice with a splash of sparkling wine. When one tastes more attentively, hibiscus tea's tart and floral nature come through.
Bright green from muddled mint and cilantro, this herbaceous punch from Lucky Robot in Austin, Texas combines Japanese and Texan flavors.
Missy Valentine's Year of the Dragon punch is an highly herbal and floral mainstay on the menu at Elizabeth St. Café in Austin. Fresno peppers and ginger beer add a zingy spice. The ruby red color is derived from a beet infused sake.
Rye adds a distinct kick to the other soothing flavors like apple, ginger, and fennel in this winter punch from Fino in Austin, Texas. Bergamot tea is the clean, earthy base that ties the flavors together.
This antique punch is one of the most consistently popular drinks at Husk.
Jamie Boudreau of Canon in Seattle tells us that many prominent figures in American history, such as George Washington, have also enjoyed this rum-forward punch.
A fruit-filled punch that dates back to 1862.
This punch smells like Christmas, with bobbing bits of whole allspice celebrating along with all the partygoers.
Grog was originally used to help prevent scurvy in British sailors, but with scurvy no longer a problem, it's worth keeping this version around for the easy-drinking citrus and cinnamon flavor.
This punch, created by Jim Romdall at Seattle's Vessel, has a tropical flair owing to the passionfruit syrup (available online) and aged cachaça.
This drink from Jim Romdall at Seattle's Vessel shows what a few more refined spirits will do to a punch. VSOP Cognac and aged sherry are lightened by the apricot and lemon.
Cardamom meets lemon, Black Grouse, and soda for what's a essentially a scotch Tom Collins against a cardamom backdrop.
A bright pink, gin-based punch might sound like a light, fruity drink, but it's anything but. Floral NOLET'S Silver Dry Gin takes on warm winter spice through allspice dram and cinnamon syrup, while lemon juice and a touch of grenadine bring in citrus and sweetness. As a garnish, Cisneros recommends a cloved lemon wheel.
Brugal Extra Dry Rum meets Cocchi Americano and Gran Classico in this punch from Kenny McCoy of Ward III and The Rum House. If you're used to thinking of rum punches as sugary, tropical concoctions, this will change your mind.